Herbs, Spices, and Seasonings

Transcription

1 5/31/ Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, and CACFP Staff Type of Lesson: Short, face-to-face training session Time Needed to Conduct the Lesson: 20 minutes Lesson Description: This lesson discusses herbs, spices, and seasonings used to enhance flavor in food preparation. Learning to use seasoning techniques is helpful in lowering fat, sugar, sodium, and calories in recipes. Participants will review handouts for herbs, spices, and seasoning tips. The lesson is designed for managers to teach school nutrition assistants/technicians. Lesson Objectives: At the end of this lesson, the participant will be able to 1. Describe herbs, spices, seasoning foods, and additional seasonings, and 2. Discuss the advantages of using seasonings to enhance flavor in food preparation. Get Ready to Train Note: This lesson should be taught along with the No Time to Train lesson Identifying the Parts of a USDA Quantity Recipe and Adjusting a Recipe with Herbs and Spices. The format for this No Time to Train lesson includes: a lesson overview, preparation checklist, lesson at a glance with timeline for conducting the lesson, references, an instructor s script, and handouts. The manager/instructor will use the script to present the lesson to participants. The script gives directions to the manager/instructor DO, SAY, ASK, LISTEN, AND ACTIVITY for delivering the lesson. No special audiovisual or electronic equipment is needed to conduct the lesson. The lesson can be presented in the cafeteria, media center, or classroom. 1

2 Preparation Checklist Directions: Use the Preparation Checklist to prepare for the training session. Track your progress by checking off tasks as they are completed. Done Lesson Tasks Gather Materials Materials Needed: Instructor s Script Handout 1: Herbs Handout 2: Spices Handout 3: Common Blends of Herbs and Spices Handout 4: Seasoning Tips Pencils (one for each participant) Session Evaluation form (one for each participant) Prepare for Lesson Before the Training: Make copies of Handouts 1, 2, 3, and 4 (one for each participant) Make copies of Session Evaluation form (one for each participant) On Training Day: Place pencils on tables (one for each participant) Distribute Handouts 1, 2, 3, and 4 to each participant On the Instructor s Table: Instructor s Script Handouts 1, 2, 3, and 4 Session Evaluation forms. 2

3 Lesson at a Glance (20 minutes) Time Topic Task Materials 8 minutes Introduction and Overview Objective 1: Describe herbs, spices, seasoning foods, and additional seasonings. Distribute Handouts 1, 2, and 3. Instructor introduces topic and discusses the differences in herbs, spices, seasoning foods, and additional seasonings. Instructor s Script Handout 1: Herbs Handout 2: Spices Handout 3: Common Blends of Herbs and Spices 5 minutes Objective 2: Discuss the advantages of using seasonings to enhance flavor in food preparation. Distribute Handout 4. Participants will discuss the advantages of using seasoning to enhance flavor in food preparation. 5 minutes Wrap up and Review Instructor discusses the application of seasoning techniques in a group discussion. 2 minutes Session Evaluation Conduct a short evaluation of the lesson. Handout 4: Seasoning Tips Session Evaluation form References: National Food Service Management Institute. (2007). On the road to professional food preparation. (2 nd ed.). University, MS: Author. National Food Service Management Institute. (2009). Culinary techniques for healthy school meals: seasonings. (2 nd ed.). University, MS: Author. National Food Service Management Institute. (2009). Culinary techniques: using seasonings online course. University, MS: Author. Culinary Techniques for Healthy School Meals: Introduction course is a prerequisite. U.S. Department of Agriculture, Food and Nutrition Service. (2008). A menu planner for healthy school meals to help you plan, prepare, serve, and market appealing meals. U.S. Department of Agriculture, Food and Nutrition Service, and National Food Service Management Institute. (2002). Measuring success with standardized recipes. University, MS: Author. U.S. Department of Agriculture, Food and Nutrition Service, and National Food Service Management Institute. (2006). USDA recipes for schools. 3

4 Instructor s Script SAY: As a school nutrition professional, your responsibility is to prepare and serve foods that are nutritious, appealing, good tasting, and safe. A good food item should be the same each time it is served. The Dietary Guidelines for Americans and USDA Food and Nutrition Service guidelines for menu planning have set minimum and maximum levels of calories and maximum levels of saturated fat and sodium in school menus. Learning to use seasoning techniques in food preparation can be helpful in lowering fat, sugar, sodium, and calories. Flavors can be enhanced by using herbs and spices to season foods. Experience is required to learn appropriate seasoning and food combinations. Standardized recipes are a must to achieve consistency in using seasonings for student taste preferences. ACTIVITY: Organize the participants into small working groups for the following activities. Participants will review Handout 1: Herbs, Handout 2: Spices, Handout 3: Common Blends of Herbs and Spices, and Handout 4: Seasoning Tips. DO: Allow 2-4 minutes for the group to review each chart. Briefly discuss each handout and answer any questions. ASK: Do you know the difference between herbs, spices, and seasonings? LISTEN: Listen to individual responses. SAY: Let s look at Handout 1: Herbs. Herbs are leaves, stems, and seeds from plants and are available fresh, dried, or ground. Some herbs commonly used in school recipes are basil, marjoram, oregano, and thyme. NOTE: The herb equivalent is 1 tablespoon of fresh herbs or 1 teaspoon dried leafy herbs or ¼ to ½ teaspoon ground dried herbs. Let s look at Handout 2: Spices. Spices come from the bark, roots, seeds, and fruit of plants and trees. Some spices commonly used in food preparation are cinnamon, cumin, chili powder, and paprika. NOTE: In general, double the herbs and spices in a recipe when increasing from servings. Increase the herbs or spices by 25% for each additional 100 servings and test the recipe. Heat builds in recipes quickly, especially when adding hot seasoning such as red pepper (cayenne), mustard, cloves, and peppercorns. 4

5 SAY: Let s talk about the importance of storage for herbs and spices. Protected fresh herbs will keep up to four days in the refrigerator. Store dried herbs and spices in a cool, dry place in an airtight container. The oils in herbs and spices provide flavor but will break down faster if they are exposed to air, light, and warm temperatures. Dried herbs and spices will retain their flavor for 6 months to 1 year. Record the date of delivery on all dried herb and spice containers. Purchasing dried herbs and spices for schools twice each year to be used within a school year is a good practice. Discard dried herbs or spices that have developed a flat aroma. Seasonings foods include a variety of bell peppers, chili varieties, carrots, celery, garlic, leeks, onions, and shallots. Seasonings foods can be fresh, dried, powders, or granules. Purchase garlic, onion, and celery powders or granules; not garlic, onion, or celery salts, which have more sodium. Let s look at Handout 3: Common Blends of Herbs and Spices. This chart shows herb and spice blends that can save time when assembling ingredients for food preparation. USDA Recipes for Schools has recipes for Italian Seasoning Mix (G-01) and Mexican Seasoning Mix (G-01A). SAY: Additional seasonings include juices such as apple, lemon, lime, orange, and pineapple; orange and lemon zest; meat bases; vegetable stock; and olive oil. Acids such as lemon juice can also be used to inhibit oxidation in fruits and vegetables. Learning to use a wide variety of seasoning requires experience. Handout 4: Seasoning Tips provides suggestions for enhancing flavors in recipes. A final step in the standardization process is for each individual school nutrition service to adjust seasonings according to student taste preferences and local tastes. ASK: Do you have any questions about seasonings? LISTEN: Listen to individual responses. Answer questions to the best of your ability. If there are questions you can t answer, tell the participants you will find out the answer and let them know later. If you need assistance in finding answers, please call the National Food Service Management Institute at DO: Distribute the Session Evaluation form. SAY: Thank you for participating in the lesson today. Please take a couple of minutes to complete the Session Evaluation form. Thank you for your input. 5

6 Handout 1: Herbs Name Form Taste Uses Anise seed Whole Sweet licorice flavor Cookies, cakes, fruit mixtures, chicken Basil Fresh, dried chopped leaves Mint licorice-like flavor Bay leaves Whole, ground Flavor distinctly different from celery Caraway seed Pizza, spaghetti sauce, tomato dishes, vegetable soups, meat pies, peas, zucchini, green beans Fish, soups, tomato juice, salad dressing Whole Sharp and pungent Baked goods such as rye bread, cheeses, sauerkraut dishes, soups, meats, stews Celery seed Whole, ground Flavor distinctly different from celery Chives Fresh, freeze dried In the onion family; delicate flavor Coriander seed Whole, ground Pleasant, lemon orange flavor Cilantro Fresh, dried Sweet aroma, mildly peppery Cumin Whole seeds, Warm, distinctive, ground salty-sweet, resembles caraway Dill Fresh, dried, seeds Aromatic, like caraway but milder and sweeter Fennel seed Whole Flavor similar to anise, pleasant sweet licorice Marjoram Mint Fresh, dried whole or ground Fresh leaves or dried flakes Faintly sage like, slight mint aftertaste, delicate Strong and sweet with a cool aftertaste Fish, soups, tomato juice, potato salad Baked potato topping, all cooked green vegetables, green salad, cream sauces, cheese dishes Ingredient in curry, ground form used in pastries, buns, cookies, and cakes; in processed foods such as frankfurters Ingredient in Mexican foods Ingredient in chili powder and curry powder; German cooks add to pork and sauerkraut and Dutch add to cheese Dill pickles; seeds in meats, sauces, salads, coleslaw, potato salad, and cooked macaroni; dill weed in salads, sandwiches, and uncooked mixtures Bread, rolls, apple pies, seafood, pork and poultry dishes; provides the distinctive flavor to Italian sausage Vegetables, one of the ingredients in poultry and Italian seasoning; processed foods such as bologna Peppermint is the most common variety; popular flavor for candies and frozen desserts; many fruits, peas and carrots 6

7 Oregano Fresh, dried leaves, ground More pungent than marjoram, reminiscent of thyme Parsley Fresh, dried flakes Sweet, mildly spicy, refreshing Pizza, other meat dishes, cheese and egg dishes, vegetables such as tomatoes, zucchini, or green beans; an ingredient in chili powder and Italian seasoning A wide variety of cooked foods, salad dressings, and sandwich spreads Poppy seed Whole, crushed Nut flavor Whole as a topping for rolls, breads, cakes, cookies, and pastries; crushed in fillings for pastries; over noodles and pasta or rice; in vegetables such as green beans Rosemary Sage Savory Fresh, whole leaves Whole, rubbed, ground Fresh, dried whole or ground Refreshing, pine, resinous, pungent Pungent, warm, astringent Warm, aromatic, resinous, delicate sage flavor Chicken dishes and vegetables such as eggplant, turnips, cauliflower, green beans, beets, and summer squash; enhances the flavor of citrus fruits Meats, poultry stuffing, salad dressings; cheese; a main ingredient in poultry seasoning blend; an ingredient in a wide variety of commercial meat products Beans, meats, soups, salads, sauces; an ingredient in poultry seasoning blend Sesame seed Whole Toasted nut flavor Rolls, bread, and buns Tarragon Fresh, dried leaves An aroma with a hint of anise; licorice flavor, pleasant, slightly bitter Thyme Turmeric (Tumeric) Fresh, dried whole or ground Strong, pleasant, pungent clove flavor Vinegar, salad dressings, chicken, tartar sauce, and egg salad New England clam chowder, Creole seafood dishes, Midwest poultry stuffing, blended with butter is good over green beans, eggplant, and tomatoes Dried, powder Aromatic, warm, mild Prepared mustards; a main ingredient in curry powder; chicken and seafood dishes, rice, creamed or mashed potatoes, macaroni; salad dressing for a seafood salad; in melted butter for corn on the cob Source: National Food Service Management Institute. (2009). Culinary Techniques for Healthy School Meals: Seasonings (p. 8-9). 7

8 Handout 2: Spices Name Form Taste Uses Allspice Whole berries, ground The aroma suggests a blend of cloves, cinnamon, and Fruit cakes, pies, relishes, preserves, sweet yellow vegetables, such as sweet potatoes and tomatoes nutmeg; sweet flavor Cardamom seed Whole, ground Mild, pleasant, sweet ginger-like flavor Baked goods, apple and pumpkin pies; an important ingredient in curry Cinnamon Whole sticks, ground Warm, spicy sweet Cakes, buns, breads, cookies, and flavor Cloves Whole, ground Hot, spicy, sweet, penetrating flavor Ginger Fresh, whole, cracked, ground Aromatic, sweet, spicy, penetrating flavor pies Whole cloves for baking hams and other pork, pickling fruits, and in stews and meat gravies; ground cloves in baked goods and desserts and to enhance the flavor of sweet vegetables, such as beets, sweet potatoes, and winter squash Baked goods; rubbed on meat, poultry, and fish; in stir-fry dishes Mace Ground Strong nutmeg flavor The thin red network surrounding the nutmeg fruit; used in baked goods where a color lighter than nutmeg is desirable Mustard Whole seeds, powdered, prepared Sharp, hot, very pungent Meats, poultry, fish, sauces, salad dressings, cheese and egg dishes; whole seeds in pickling and boiled beets, cabbage, or sauerkraut Nutmeg Whole, ground Spicy, pleasant flavor Seed of the nutmeg fruit for baked goods, puddings, sauces, vegetables; in spice blends for processed meats; mixed with butter for corn on cob, spinach, and candied sweet potatoes Paprika Ground Sweet, mild, or pungent flavor Peppercorns; black, white, red, and pink Whole, ground, coarse ground Hot, biting, very pungent A garnish spice, gives an appealing appearance to a wide variety of dishes; used in the production of processed meats such as sausage, salad dressings, and other prepared foods Many uses in a wide variety of foods; white pepper ideal in light colored foods where dark specks might not be attractive Red pepper Ground, crushed Hot, pungent flavor Meats and sauces (Cayenne) Source: National Food Service Management Institute. (2009). Culinary Techniques for Healthy School Meals: Seasonings (p. 7). 8

9 Handout 3: Common Blends of Herbs and Spices Many herb and spice mixtures can be purchased commercially, but school nutrition assistants can make their own blends to reduce the number of seasonings in inventory. If commercial blends are purchased, the amount of salt included should be evaluated. The Dietary Guidelines for Americans recommends reducing sodium (salt). Name Ingredient How it is Used Apple pie spice Cinnamon, cloves, nutmeg, Baked pies, cakes, pastries mace, allspice, ginger Barbeque spice Cumin, garlic, cloves, paprika, and other ingredients: chili pepper, salt, sugar Barbeque sauce, salad dressing, meat casseroles, potatoes Chili powder Curry powder Poultry seasoning Pumpkin pie spice Cumin, garlic, oregano, cloves, allspice, powdered onion, and other ingredients: chili pepper, salt Ginger, turmeric, cloves, cinnamon, cumin, black and red pepper, fenugreek seed (a spice specific to this blend) Sage, thyme, marjoram, savory, sometimes rosemary Cinnamon, nutmeg, cloves, ginger Chili con carne, gravy, meat stews Indian curry dishes, curry sauces, French dressing, scalloped tomatoes, fish chowders, split pea soup Poultry and other stuffing, meat loaf; biscuits served with poultry Pumpkin pie, spice cookies and cakes, gingerbread Source: National Food Service Management Institute. (2009). Culinary Techniques for Healthy School Meals: Seasonings (p. 11). 9

10 Handout 4: Seasoning Tips Learning to use a wide variety of seasonings requires experience. Below are seasoning tips you can use as you expand your experience with seasonings. Citrus juices, such as lime juice and orange or lemon zest contrast with milder fruits like bananas. Spices like cinnamon complement apple slices. Sweet herbs like mint, nutmeg, ginger, or anise complement citrus fruit such as orange or grapefruit slices. Fresh herbs like savory, basil, or cilantro can be added directly to a green salad. Salads with strong-flavored ingredients call for pepperier dressings. Try some of these additions to a basic dressing: o Peppery herbs: red pepper, black pepper, mustard, and paprika o Strong herbs: oregano, tarragon, chives, and dill o Seasonings: garlic, onion, or pepper o Additional seasonings: hot sauce, Worcestershire sauce, garlic powder, or onion powder For delicately flavored vegetables like mashed potatoes, add a sweet spice like nutmeg to complement the flavor; add a savory spice like oregano, chives, or dill to totally change the flavor. For strong-flavored vegetables use peppery spices like basil, black pepper, and savory. Use less salt to season fries; try Cajun seasoning blend to enhance flavor. For baked fruits, use dessert type spices such as nutmeg, cloves, or apple pie spice blend. A mix of ginger, soy sauce, and pineapple juice makes a good light, sweet, moist marinade for poultry. Cayenne pepper, garlic, coriander, cilantro, black pepper, cumin, and lime juice make a heavier, peppery, moist marinade for a Caribbean taste. For an Italian taste, use garlic, white pepper, and an Italian blend in a savory, moist marinade. Blends of dry spices can be rubbed into cuts of meat the day before cooking as a dry marinade. The flavors are absorbed into the meat before and during cooking. Browning or grilling meat is a subtle form of seasoning that adds a distinct flavor, color, and aroma. Herbs and seeds like caraway, dill, poppy, and sesame can be baked into bread or sprinkled on top for a nice accent. Use cinnamon and nutmeg in raisin bread. Use garlic and ground peppercorns in garlic sticks. Add chopped onions to dough to create onion rolls. Cook rice in stock or flavored broth instead of water to enhance flavor. Spice up your spaghetti sauce with fennel to replace some of the Italian sausage taste. 10

11 Handout 4: Seasoning Tips (continued) The flavor of ground herbs can be lost quickly. There is no exact rule, but the herbs should be added close to the end of the cooking time. Adequate time should be allowed for the dried herb to absorb enough moisture to release the flavor. Ground herbs should be added just before the cooking of the food is complete. Whole spices are best suited to long cooking recipes. Whole spices should be added as soon as cooking begins to obtain maximum flavor enhancement. Whole spices and herbs (fresh and dried) should be removed before the food is served. The use of a sachet d epices (cheese cloth or bag) makes removal of these whole herbs and spices easy. In a fruit recipe, a general rule is to increase the spice by 50% and decrease the sugar by 50% to enhance the flavor. Sesame seed should be toasted before use unless it is used as a topping that will be exposed to the direct heat of the oven. Dry mustard has no smell. The aroma develops when it is mixed with a cold liquid. Allow minutes for the full flavor to develop. The flavor of seasonings (especially dried herbs) tends to become more intense in a food over time. If a food (for example, chili or spaghetti sauce) is cooked the day before and reheated for serving, this preparation technique should be taken into consideration when deciding how much seasoning to use. The longer a food is held after preparation the more the flavors have an opportunity to fuse, mellow, and develop a full, rich taste. For cold foods such as salad dressings and cold salads, add the seasoning several hours in advance to allow the flavors to develop. When adding additional seasonings to salad dressing, make the additions the day before and allow the flavor to develop overnight. In quick-cooking foods such as vegetables, add the herbs at the start of cooking. In slow-cooking foods such as soups or stews, add herbs in the final minutes. To prepare fresh herbs for use, wash in cool water and discard any blemished leaves. The herbs are ready for use in a bouquet garni. If the fresh herbs are to be used chopped, the woody stems should be removed and the fresh herb should be chopped to the size appropriate for the food. Source: National Food Service Management Institute. (2009). Culinary Techniques for Healthy School Meals: Seasonings (p ). 11

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